Tag Archives: pork chop recipe

Melissa Clark’s Peachy Pork

One-pan magic that makes the most of summer peaches.

One-pan magic that makes the most of summer peaches.


Every summer, I turn fruity.

As in batty for plums, pluots, peaches, nectarines cherries, strawberries, blueberries, figs and the like.

So much so that I practically have to restrain myself from buying a few of everything that I see at the farmers market, lest I end up with a load of fruit at the end of the week, when I am ready to set out to the market again on my regular weekend jaunt.

Just last Saturday, my favorite strawberry vendor asked me pointedly, “Do you really go through this many strawberries every week?” as I bought my usual three baskets from him.

Why, yes, I do. I really, really do.

Hey, it could be worse. At least he didn’t ask, “Do you really go through five buckets of chicken every week?”

Instead, I’m proud to be fruity to the core. Most of my haul is enjoyed as is — out of hand or topped with Greek yogurt or tossed into salads. Some get baked into sweet treats such as galettes, muffins or financiers. And every now and then, some actually end up in something savory.

Like “Peachy Pork or Veal with Pomegranate Molasses and Charred Onion.”


The recipe is from “Dinner: Changing the Game” (Clarkson Potter), the newest cookbook by Melissa Clark, of which I received a review copy.

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Cuban Pork Chops with Warm Grapefruit Vinaigrette

A taste of Cuba in an easy dish.

A taste of Cuba in an easy dish.


These days, Cuba is on everybody’s mind and itinerary, now that travel restrictions have been loosened, allowing Americans to travel to the island nation more easily.

For those of us who haven’t yet jetted there, we can at least take our palates there, thanks to “Cuba!: Recipes and Stories From the Cuban Kitchen” (Ten Speed Press), a new cookbook by photographer Dan Goldberg, art director Andrea Kuhn, and food writer Jody Eddy.

The timely cookbook offers an inside look at the everyday food and culture of this mesmerizing country. Included are 75 recipes for classic Cuban dishes such as “Crispy Pork with Mango Salsa,” “Fresh Corn Tamales with Poblano Sauce,” and “Cuban Coffee Flan.”


Because Cuba has been isolated for so long, food shortages have been a regular occurrence. In particular, chicken, beef, and pork are still considered luxuries. Beef is especially scarce because all cows are considered state property.

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